CAFFÉ PANNA COTTA
Hey you guys! It's us again! Yes we are back after some days (or is it weeks already?) of silence we are back on here with a brand new, super simple recipe.
So this post is all about the sweet temptation in life…yes you got it I’m talking about dessert. When it comes to this topic, I (Marie) definitely have to out myself as a dessert nerd. Not so much in terms of eating desserts effectively, but more so in terms of preparing and trying out all kinds of new dessert creations in all kinds of different flavours and variations. Even though complicated and elaborate desserts definitely have their appeal and also just look freaking SPECTACULAR, it's often the simple desserts and flavours that hit the spot. A dessert of that sort is definitely the all time favourite italian classic: PANNA COTTA!
One of the simplest desserts, both in terms of ingredients and preparation. It couldn't be simpler, and it couldn't be tastier! To cut a long story short, after years of abstinence, I was in the mood for a creamy, delicious panna cotta. This might sound difficult for a vegan at first, as the classic panna cotta is pretty much only made of cream and gelatine... so it's not really vegan-friendly. But in this day and age, that's no longer a problem. There are vegan cream alternatives almost everywhere and both agar-agar and other binders (such as tapioca starch or corn starch) work wonderfully as gelatine substitutes. In this recipe, we even made the cream ourselves, as we are currently staying in my hometown up up up in the mountains where cream alternatives are unfortunately still a long time coming.
FOR THE CASHEW CREAM
200g cashews
water
Place the soaked cashews in a stand mixer with (initially) 300ml water. Blend until you get a smooth liquid. If necessary, add more water until a cream-like consistency is reached. The finished 'cream' can be poured into a jar or bottle and stored in the fridge for up to 3-4 days.
In any case, we used homemade cashew cream for this recipe, but you can easily substitute it with store-bought cream alternative, although the cashew alternative is certainly a bit ‘healthier’, if you can say that for a dessert. If making the cream alternative yourself is too complicated or tedious for you, simply use a purchased cream alternative, which is basically available in every supermarket by now.
What is so special about this panna cotta, you ask? Well, this panna cotta is an absolute MUST for all coffee lovers. Not only is it cooked with a coffee cream infusion, but it is also topped with a tart-sweet coffee syrup at the end! Doesn't that just sound fantastic? Yes? Then let's get started!
Cook Time:
20 Minutes
Cooling Time:
Min. 1 hour
Ingredients
For the panna cotta
400ml cream alternative
150ml milk
60g sugar
½ tsp agar agar
1 cup Coffee beans
1) Put the cream alternative, vegetable milk and coffee beans together in a pot. Bring to a boil and leave the mixture on medium to low heat for 10-15 minutes.
2) Now pass the mixture through a sieve to strain out the coffee beans, then return the liquid to the pot and put back on the stove.
3) Now stir in the sugar until dissolved and finally add the agar agar, stir in and bring to the boil once. Take of the heat.
4) Pour the panna cotta mixture into the prepared moulds or bowls and place in the fridge for at least 1 hour (for an even better and firmer result, chill the panna cotta overnight).
For the coffee syrup
50g sugar
50ml coffee
30ml water
1) Place the ingredients for the coffe Syrup in a small saucepan and reduce over a medium heat until it reaches a syrupy consistency (5-10min). Pour the syrup into a small jug or glass and refrigerate.
2) Once chilled, the Coffee Panna Cotta can either be served in small glass bowls or (if portioned into molds) turned out onto a plate and then topped with as much Coffee Syrup as you like. And that's it, now all you have to do is spoon it up and enjoy! Simply FANTASTICO!
Hi, we’re Marie and Michael, two foodies living and studying in Vienna!
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